These easy banana pancakes for babies and toddlers are one of my absolute favorite recipes to make when I want something simple, healthy, and delicious. With minimal ingredients and just a few minutes of prep time, this is the perfect recipe for busy parents!
These healthy baby banana pancakes are made with simple ingredients and are perfect for baby-led weaning. The smaller size makes them ideal for tiny hands and helps promote the pincer grasp, making them the perfect first food. They’re soft, naturally sweetened with overripe bananas, and make a nutritious meal for babies of any age.
These pancakes are so versatile and perfect as a snack or packed in a lunchbox. They also make great leftovers for the next day and are perfect for meal prepping!
If you’re looking for some more baby led weaning and toddler friendly meals you will love my loaded yogurt bowl recipe which is another great idea for a quick breakfast option.
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Ingredients
- Mashed Ripened Bananas – Naturally sweet and soft, they add moisture, flavor, and act as a binder, making the pancakes baby-friendly without added sugar.
- Eggs – Provide structure and help bind the ingredients together while adding protein for a nutritious boost.
- Almond Flour – A soft, gluten-free flour alternative that adds healthy fats and a tender texture perfect for little ones.
- Cinnamon – Enhances flavor with a warm, comforting spice that’s gentle and appealing for babies.
- Baking Powder – Helps the pancakes rise slightly, creating a light and fluffy texture.
- Alcohol-Free Vanilla Extract/Flavor – Adds a subtle sweetness and aroma without the alcohol, making it safe and tasty for babies.
Optional add-ins include chocolate chips (for older kids) or finely chopped or mashed fruit such as raspberries or strawberries for babies.
Instructions
- In a medium mixing bowl, add all your ingredients and mix until well combined. You can also use a food processor if you prefer a smoother batter.
- Heat a greased skillet or large skillet over medium heat and lightly coat with teaspoon of coconut oil or avocado oil spray.
- Scoop 1–2 tablespoons of batter per pancake (depending on desired size) and cook for about 1-2 minutes until the bottom is golden brown. Flip gently and cook for another 1 minute.
- Place cooked pancakes in a single layer on a plate until ready to serve. Repeat with remaining batter, making sure not to overcrowd the pan.
Serve these pancakes plain or with a little yogurt or mashed fresh fruit for babies under a year of age. For toddlers and older kids, feel free to explore toppings like peanut butter, chocolate chips, and maple syrup.
Hint: Almond flour browns easily so make sure to watch your pancakes closely and flip them when they are ready so they don’t burn! Be very gentle when flipping the pancakes to maintain their shape.
Substitutions
- Vegan or Egg Allergy Friendly– You can use a flax egg to make this recipe vegan (Mix 1 tablespoon flaxseed meal + 2.5 tablespoons of water in a bowl and let it rest for 5 minutes to thicken).
- Almond Flour– You can also swap in oat flour, quick oats, whole wheat flour, or even purpose flour if you’re not avoiding gluten or just don’t have almond flour on hand.
This recipe is already Gluten-Free, Dairy-Free and Vegetarian.
Equipment
All you need is a medium bowl, a large skillet, and a spatula. A food processor is optional for smoother batter.
Storage
Store these leftover mini pancakes in an airtight container in the fridge for up to 7 days. To freeze, place cooled pancakes in a Ziploc bag in a single layer and freeze for up to 3 months. They’re easy to reheat for quick breakfasts throughout the week and are great for meal prep!
Top tip
These banana pancake recipes are great for baby-led weaning and make a big batch that lasts all week. Make a first batch and see how your little one enjoys these baby banana pancakes before experimenting with different flavour add-ins.
FAQ
Yes! You can use a flax egg to make this recipe vegan ( Mix 1 tablespoon flaxseed meal + 2.5 tablespoons of water in a bowl and let it rest for 5 minutes to thicken).
You can make this recipe egg free by using a flax egg (Mix 1 tablespoon flaxseed meal + 2.5 tablespoons of water in a bowl and let it rest for 5 minutes to thicken).
Absolutely! Just be mindful of your baby’s age and cut into small pieces for safe eating.
Toddler Friendly
Looking for some more toddler friendly recipes? Try these:
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Banana Pancakes for Babies (Baby Led Weaning & Toddler Friendly)
Equipment
- 1 Medium Mixing Bowl
Ingredients
- 2 Mashed Ripened Bananas
- 2 Eggs
- ¼ Cup Almond Flour
- ½ Teaspoon Cinnamon
- ½ Teaspoon Baking Powder
- ½ Teaspoon Alcohol-Free Vanilla Extract/Flavor
- Avocado Oil Spray
Instructions
- In a medium mixing bowl, add all your ingredients and mix until well combined. You can also use a food processor if you prefer a smoother batter.
- Heat a greased skillet or large skillet over medium heat and lightly coat with teaspoon of coconut oil or avocado oil spray.
- Scoop 1–2 tablespoons of batter per pancake (depending on desired size) and cook for about 1-2 minutes until the bottom is golden brown. Flip gently and cook for another 1 minute.
- Place cooked pancakes in a single layer on a plate until ready to serve. Repeat with remaining batter, making sure not to overcrowd the pan.
- Serve these pancakes plain or with a little yogurt or mashed fresh fruit for babies under a year of age. For toddlers and older kids, feel free to explore toppings like peanut butter, chocolate chips, and maple syrup.
Video
Notes
Nutrition
Food safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Kara says
SOOOO EASY AND SO GOOD! My kid loved it and so did I!
Michelle says
My 16 month old loved these!!! I made mini pancakes using a heaping tablespoon and they were the perfect size for her little hands. I used all purpose flour because I didn’t have almond flour and they came out perfectly!